Low glycemic index food products using microorganisms

Abstract

The rising\r\nprevalence of metabolic disorders like diabetes and obesity has increased the\r\ndemand for low glycemic index (GI) foods, which help regulate blood glucose\r\nlevels and support metabolic health. Microorganisms play a pivotal role in the\r\ndevelopment of such functional foods through fermentation and enzymatic\r\nmodifications. These processes reduce carbohydrate digestibility, increase\r\nresistant starch content, and produce bioactive compounds such as\r\nexopolysaccharides (EPS), short-chain fatty acids (SCFAs), and γ-aminobutyric acid\r\n(GABA). Fermentation by microorganisms such as Lactobacillus, Bifidobacterium,\r\nand Monascus not only lowers the GI of foods but also enhances their\r\nnutritional and sensory properties. This review examines the mechanisms by\r\nwhich microorganisms influence glycemic response and highlights the\r\napplications of fermented low-GI foods—such as dairy, cereals, and soy\r\nproducts—in managing chronic conditions and improving gut health. Advancing\r\nmicrobial-based strategies offers a sustainable and innovative approach to\r\ncombat metabolic diseases and promote long-term health.